Petto di Pollo Impanato con Insalata di Pomodori e Rucola

This classic technique for breading chicken cutlets is called l’impanatura all’inglese. Sliced into cutlets and pounded to an even thickness, the chicken breast meat is breaded with a coating of flour, egg, and bread-crumbs. The cutlets are sautéed in oil until the exterior is a crunchy, golden brown and the interior is cooked through but still moist.

This preparation is classically garnished with lemon wedges. It may also be served, as in this recipe, with a salad of tomato,